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Chilled Grits with Apple-Chipotle Salsa


Chilled Grits with Apple-Chipotle Salsa

2 cups polenta, NOT instant(500ml)
garlic clove, minced
1 tablespoon hot sauce (5ml)
1 teaspoon seasoned salt (5ml)
1 teaspoon fresh ground pepper (5m 13313m124n l)
cup grated cheese- Gruyere or Cheddar(190ml)
3.5 cups chicken broth (500ml)
1/3 cup butter (80ml)

Butter a non-stick round pan.

Heat chicken stock in sauce pan, over medium heat and add garlic. Using a whisk, slowly add polenta in steady stream into chicken stock, whisking constantly. Reduce heat to low and stir until cooked through- about 10 minutes. Stir in cheese and add salt and pepper
Spread mixture evenly into greased pan and chill until firm. This can be done up to 2 days in advance.

When grill is ready, cut grits into wedges and put on a plate. Brush with melted butter and grill until browned, about 3-4 minutes per side, brushing with remaining butter while they cook.

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